BACKGROUND: Probiotics mainly Bacillus species can be advantageous to the host by promoting its intestinal balance. Attempts were made to isolate and identify Bacillus strains from rhizosphere environment. METHODS: The in vitro probiotic criteria were used for screening and characterizing potential Bacillus probiotics. Morphological, physiological and biochemical characteristics as well as 16S rRNA gene sequence analysis were utilized for identification of the isolates. Seven isolates were chosen based on withstanding to acidic condition (pH 2.5) and various bile salt concentrations (1-4%(w/v)). RESULTS: Isolates found to have the least antimicrobial activity against Listeria monocytogenes PTCC 1163, Staphylococcus aureus ATCC 1912 and Baci...
The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains...
AbstractPresent study was carried out to evaluate a new bacterial strain, Lactobacillus plantarum F2...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
D. Tech. Food Technology.Discusses a range of lactobacilli and bifidobacteria were isolated from fun...
Background: Probiotics, live cells with different beneficiary characteristics, have been extensively...
A study was conducted to isolate and identify bacteria from “amabere amaruranu” cultured-milk from K...
So far, Bacillus species bacteria are being used as bacteria concentrates, supplementing cleaning pr...
Consumer's vigilance towards health-promoting foods beyond only taste and nutrition has increased th...
Most antibiotics used today for the treatments of infectious diseases caused by pathogenic bacteria ...
Background: As lactobacilli possess an antagonistic growth property, therefore they may be used as b...
Background: Probiotic are live microbial food supplement which bestows beneficial effects on the hos...
The present study aimed to evaluate the probiotic characteristics of certain microbial strains for p...
Among the various tests commonly used for selecting probiotic microorganisms, the tolerance to gastr...
BACKGROUND:Probiotic microorganisms favorably alter the intestinal microflora balance, promote intes...
Characterization of strains for taxonomic purposes. The current methodologies used for the character...
The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains...
AbstractPresent study was carried out to evaluate a new bacterial strain, Lactobacillus plantarum F2...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
D. Tech. Food Technology.Discusses a range of lactobacilli and bifidobacteria were isolated from fun...
Background: Probiotics, live cells with different beneficiary characteristics, have been extensively...
A study was conducted to isolate and identify bacteria from “amabere amaruranu” cultured-milk from K...
So far, Bacillus species bacteria are being used as bacteria concentrates, supplementing cleaning pr...
Consumer's vigilance towards health-promoting foods beyond only taste and nutrition has increased th...
Most antibiotics used today for the treatments of infectious diseases caused by pathogenic bacteria ...
Background: As lactobacilli possess an antagonistic growth property, therefore they may be used as b...
Background: Probiotic are live microbial food supplement which bestows beneficial effects on the hos...
The present study aimed to evaluate the probiotic characteristics of certain microbial strains for p...
Among the various tests commonly used for selecting probiotic microorganisms, the tolerance to gastr...
BACKGROUND:Probiotic microorganisms favorably alter the intestinal microflora balance, promote intes...
Characterization of strains for taxonomic purposes. The current methodologies used for the character...
The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains...
AbstractPresent study was carried out to evaluate a new bacterial strain, Lactobacillus plantarum F2...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...